Tava Cooking by Tarla Dalal

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  • ISBN 10 8186469117
  • ISBN 13 9788186469118
  • Published Aug 18 1997
  • Format Hardcover
  • Page Count 72
  • Language English
  • Countries India
  • Publisher Sanjay & Co
  • Imprint Sanjay & Co

Publishers Text

Tava cooking tends to be one of the healthy side as the quantity of oil stored in tava is restricted. Furthermore the masalas are always cooked in oil and not eaten raw and the masala usage is also restricted. Another point is that because of the high heat used, bacteria gets killed in tava cooking and the cooking becomes hygienic. Tava cooking originated as a method of quick cooking on the streets of Delhi and Lucknow where the ingredients were cut in advance and kept ready and the dishes were cooked in front of the customers. Apart from cooking vegetables, tava is also used for cooking rotis, parathas, etc. A variety of regional breads like the gujarati puda, rajasthani chila and the sindhi koki are included among the recipes in this book. The recipes in this book include both traditional dishes like pav bhaji and dosa as also non-traditional dishes like sizzlers. You can use your imagination and make many other dishes on this very versatile cooking equipment. Readers may know that most of the vegetable dishes can also be prepared in a shallow frying pan.

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